This dressing is creamy, savory, and perfectly balanced. Put it on udon noodles—or just drink it. The garlicky-peanut dressing on this cold noodle salad recipe is insane (in a very good way).
Notes
Dressing can be made 1 day ahead. Cover and chill.
Ingredients
- ¼ cup natural creamy peanut butter
- ¼ cup soy sauce
- ¼ cup unseasoned rice vinegar
- 1 tablespoon honey
- 1 clove garlic - finely grated
- ¼ cup vegetable oil
- 8 ounces dried udon noodles
- kosher salt
- 8 ounces shredded rotisserie chicken - about 2 cups
- 1 ½ cups thinly sliced celery - hearts and leaves
- 1 ½ cups mung bean sprouts
- 1 small daikon - Japanese white radish, peeled, cut into matchsticks
- 2 teaspoons sesame seeds - black and/or white
- chili oil - for serving
Instructions
Make the dressing:
- Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth.
- Gradually add vegetable oil, whisking constantly until emulsified; set aside.
Cook the noodles:
- Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente.
- Drain; rinse under cold water, then drain again.
Dress and serve:
- Toss noodles, chicken, celery, bean sprouts, and daikon in a large bowl with three-quarters of reserved dressing to combine and evenly coat.
- Season with salt.
- Top with sesame seeds and drizzle remaining dressing and chili oil over.